| INGREDIENTS
1⁄4 cup soy sauce
1⁄2 cup water
1⁄2 tsp ground ginger
1⁄4 tsp garlic powder
5 tbsp packed brown sugar
2 tbsp cornstarch
1⁄4 cup cold water
1⁄2 cup black bean paste
3 lemons, juiced
1 cup white onion, diced 1/8-inch
2 cloves garlic, chopped
2 tbsp fresh ginger root,
grated finely
1 30-lb fresh spring salmon, cleaned and cut into
2- to 3-inch thick fillets
To make teriyaki marinade, mix first five ingredients in a saucepan over medium
heat and bring to a gentle simmer. Whisk cornstarch into cold water in a small
cup or bowl until smooth and dissolved. Add slowly to simmering sauce, stirring
constantly. Heat until sauce slightly thickens. Pour sauce into a bowl and cool.
Once cooled, add black bean paste, lemon juice, onion, garlic and ginger.
To marinate salmon, put sauce into a large bag or container big enough to fit
the fish snugly. Place fish into bag/container and allow to marinate for 4-6 hours.
Rotate fish to coat with marinade every hour.
To cook, preheat a barbecue or grill to high heat. Spray or brush a small amount
of vegetable oil onto the grill to prevent sticking. Place salmon fillets flat
on grill, flesh-side down.
Grill for 3 minutes, until grill marks appear on bottom. Flip salmon and continue
to cook for about 4-6 minutes.
Makes 15-18 servings.
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